Mango Oatmeal Crumble Bars: The Perfect Balance of Fruity and Wholesome
Buttery oatmeal crumble sandwiches a sweet, jammy mango filling in these irresistible bars. Perfect for dessert, snacking, or brunch, they showcase fresh mango flavor in every bite. Easy to make and even easier to devour!
- Prep Time: 20 minutes
- Cook Time: 45 minutes (including filling)
- Total Time: 3 hours (including cooling time)
- Yield: 12 bars (9x9-inch pan) or 16 bars (for smaller portions)
- Category: Dessert, Snack, Breakfast Bar, Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Oatmeal Crumble:
- 2 cups old-fashioned rolled oats
- 1½ cups all-purpose flour
- ¾ cup packed light brown sugar
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Mango Filling:
- 3 cups diced fresh mango (3-4 mangoes)
- ⅓ cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons fresh lime juice
- Pinch of salt
Instructions
- Preheat and prepare: Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper, leaving overhang on two sides.
- Make filling: In a medium saucepan, combine diced mango, sugar, cornstarch, lime juice, and salt. Cook over medium heat, stirring frequently, for 8-12 minutes until thickened and jammy. Remove from heat and let cool.
- Mix crumble base: In a large bowl, whisk together oats, flour, brown sugar, baking soda, cinnamon, and salt. Pour melted butter and vanilla over dry ingredients and mix until crumbly and clumps form when squeezed.
- Form bottom crust: Press ⅔ of the oat mixture firmly and evenly into the prepared pan, creating a compact layer.
- Assemble: Spread cooled mango filling over crust, leaving a ¼-inch border. Crumble remaining oat mixture over the top—don’t press down.
- Bake: Bake 35-45 minutes until edges are golden, filling is bubbling, and top is crispy and golden brown.
- Cool completely: Let cool in pan for 30 minutes, then lift out using parchment handles. Cool completely on a wire rack (1-2 hours) before cutting into squares.
Notes
- Old-fashioned rolled oats are essential—don’t substitute quick oats
- Slightly firm mangoes work better than overripe ones
- Cook filling until properly thickened for clean-slicing bars
- Complete cooling is crucial for neat cuts
- Frozen mango works well if thawed and drained
- Substitute other fruits like peaches, berries, or apricots
- For gluten-free version, use gluten-free flour blend and certified GF oats